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Pecan Angel Torte recipe

This light, nutty torte, topped with fluffywhipped cream, is well worth the wait.

Recipe: Pecan Angel Torte

3 large egg whites
1 cup granulated sugar
3/4 cup crushed graham crackers
3/4 cup chopped pecans
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup heavy cream4 tablespoons powdered sugar1 teaspoons vanilla extract

  • Preheat oven to 325°F (160°C).
  • In a medium mixing bowl, beat egg whitesuntil almost stiff. Gradually beat in sugar. Fold in crackers,pecans, baking powder and vanilla until blended.
  • Spread in the bottom of a greased 9-inchpie pan. Bake for 30 minutes. Cool completely. Cover and refrigerateabout 24 hours.
  • In a pre-chilled bowl, whip cream withpowdered sugar and vanilla until stiff peaks from and spreadover torte. Serve.

    Makes 8 servings.

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  • Comments

    1 Comment


    I made this last night for the first time, and brought the torte to a friend s party, something I rarely if ever do with untested recipes. I had the utmost faith in your recipe, and it was not unfounded. It was delicious! I love that it s so healthy and so decadent. Thanks for sharing. I know im 2 years late on this recipe having just found your yumminess..but this is an awesome recipe..THANKS! one question-sometimes the filling did not want to stick to the crust.. is there a trick for this? thanks again for some great recipes!!

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